Egg Recipes
From the perfectly poached to the extravagantly souffled. Every recipe starts with an egg.
Swiss Meringue
Swiss meringue is cooked before it is whipped. Egg whites and sugar are combined in a clean bowl set over simmering wate…
Tortilla Española (Spanish Potato Omelette)
The tortilla española is defined by its flip, the moment when the partially set omelette is inverted onto a plate and sl…
Stracciatella alla Romana
Stracciatella alla romana is an Italian broth-based egg soup in which beaten eggs mixed with Parmigiano-Reggiano, a grat…
Kedgeree
Kedgeree arrived in Britain through colonial India, adapted from khichdi into a dish of smoked haddock, basmati rice, cu…
Classic Vanilla Custard
Crème anglaise is a pourable custard sauce cooked to exactly 82 degrees Celsius. Below that, the egg yolk proteins have …
Angel Food Cake
Angel food cake is leavened entirely by egg white foam. No yolks, no butter, no oil. Twelve or more egg whites are whipp…
Lemon Curd
Lemon curd is an egg yolk-thickened cooked emulsion, and it requires patience to avoid curdling. Yolks, sugar, and lemon…
Choux Pastry (Pâte à Choux)
Choux pastry puffs because it contains eggs. A lot of them. The process starts with water, butter, and flour cooked toge…
Flourless Chocolate Cake
A flourless chocolate cake has no flour and therefore no gluten structure. The eggs carry the entire load. The base is m…
Pickled Eggs (Pub Style)
Pickled eggs are a long game. Hard-boiled eggs are peeled and submerged in a brine of malt vinegar, water, sugar, pepper…
Egg and Avocado Toast
Avocado toast is a better dish when the egg is taken seriously. Poached eggs are the correct choice: the yolk stays liqu…
Eggs Benedict with Proper Hollandaise
Hollandaise is a warm emulsion that requires active management from start to finish. Egg yolks are whisked over indirect…
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